Menu with vegetable velouté, chicken with mustard sauce and steamed vegetables

Velouté, chicken and steamed vegetables

• 80 - 100 g onions, cut in halves
• 1 garlic clove (opcjonalnie)
• 20 g olive oil
• 700 g mixed vegetables (e.g. courgettes, carrots, asparagus, peppers, broccoli), cut in slices (0.5 cm)
• 600 g water
• 2 ½ tsp salt
• 400 g potatoes, cut in slices (0.5 cm)
• 500 g chicken breast fillets, skinless, cut in strips (5 cm x 2 cm)
  lub 500 g turkey breast fillets, skinless, cut in strips (5 cm x 2 cm)
• 2 tbsp soy sauce
• ½ tsp ground pepper
• ½ tsp sweet paprika (opcjonalnie)
• 20 g butter (opcjonalnie)
  lub 1 tbsp cream (opcjonalnie)

Mustard sauce

• 50 g cream cheese
  lub 50 g cream, min. 30% fat
• 1 tbsp mustard
• ½ tsp salt
• 1 pinch ground black pepper
• 3 - 4 sprigs fresh parsley, leaves only
• 1 egg yolk (opcjonalnie)